K06307 | v. 22/09/2014 | Ref. quality process 002/03 | ORIGINAL INSTRUCTIONS
19
11.4. Cleaning the grind chamber
It is recommended that the grind chamber be cleaned monthly with a cleaner as
recommended by Compak. This process will eliminate smelly residues from the
coffee remains, which can negatively affect the quality of the brewed coffee.
The steps to follow are:
In order to properly clean the bean hopper ( ),
first empty out all remaining beans
and fragments.
•
Close the bean trap on the hopper ( ) and grind out the remaining coffee in the
grind chamber.
•
Remove any remaining coffee beans from the bean hopper ( ).
•
Pour the recommended grinder cleaning product into the bean hopper ( ) and
open the bean trap ( ), allowing the cleaning product to pass into the grind
chamber.
•
Grind the cleaning product at a medium course grind setting until the recommended
amount is passed through the system and nothing remains in the grind chamber.
•
Clean the hopper (
) and refill with coffee beans.
• Discard the first 2-3 doses of coffee to assure that the residual cleaning product
is removed from the grind chamber and set the grind regulator to the desired
setting ( ).
Following these steps will ensure that the grinder is clean and ready for use.
